Let’s face it, no-one wants flavourless chocolate. He added: “Extremely cold temperatures can mess with the temper as much as hot temperatures can.”

Experts have, however, given some tips on the best way to store it. They recommend keeping it in a cool, dark cupboard, at between 10 to 20°C. The best temperature for it is in fact 15°C – far above the inside of your fridge.

The one exception is if the temperature inside the house goes higher than 28°C – when stopping it melting would be near-impossible.

Smith adds that keeping chocolate in a container helps too, as cocoa butter absorbs flavours and odours which could harm the taste.

That’s not all it does however – and “sugar bloom” is a big issue too. You may have noticed, when taking chocolate out of the fridge, a thin white layer on top.

Smith explains it happens when chocolate is cooled down, then rapidly heats up as it’s taken out. The sugar is dissolved by condensation on the surface, before recrystallising when it’s added back to cool air.

Leading food safety expert Belinda Stuart-Moonlight claimed there was one exception to the rule, however, when a chocolate bar has a soft centre – as that is more likely to go off faster, so needs cooler temperatures.

Do you keep your chocolate in the fridge? What’s the best way you’ve found of storing it?